Ham and Hashbrown Breakfast Casserole Recipe

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Any meal is suitable for enjoying this hearty casserole loaded with delicious ingredients.

Directions

Melt margarine or butter in large skillet.
Add onion, cook until golden and tender; approximately 6-10 minutes.
Turn off heat.
Squeeze excess moisture from potatoes.
Add to onion mixture alog with soup, sour cream, cheese, ham, red peppers, mustard and salt and pepper. Stir to combine.
Spoon into greased baking dish.
Bake covered at 350° F. for 45 minutes.
Uncover, sprinkle with bacon and bake for an additional 15 minutes or until browned on top.
Let stand for 10 minutes before serving.

Container: 9 x 13 baking dish, large skillet

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Description: 2" square

Servings: 12

Enter desired servings:

Ingredients

-		6 bacon slices, cooked, crumbled, set aside
-		3/4 cup onion - chopped
-		1/3 cup butter or margarine
-		1 package (30 oz.) country style hashbown potatoes, thawed
-		1 can (10 3/4 oz.) cream of chicken and herb soup
-		1 container (16 oz.) sour cream
-		2 cups monterey jack cheese
-		2 cups diced ham
-		1/3 cup jarred sweet red pepper strips, drained, chopped
-		2 tablespoons Dijon mustard
		salt and pepper